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Receta Linguine With Escaped Clams (Linguine Con Le Vongole Fujit
by Global Cookbook

Linguine With Escaped Clams (Linguine Con Le Vongole Fujit
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Ingredientes

  • 2 Tbsp. salt plus
  • 2 tsp salt
  • 2 lrg tomatoes peeled, seeded, and cut into 1/2" dice
  • 5 x garlic cloves crushed
  • 1 1/2 ounce prosciutto or possibly pancetta
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1/2 tsp red chili flakes
  • 1 lb linguine

Direcciones

  1. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
  2. In a large, non-reactive bowl, combine the tomatoes and the remaining 2 tsp. of salt, stir gently with a wooden spoon, and set aside.
  3. On a clean cutting board, mince the garlic and prosciutto or possibly pancetta together to make a homogenous, paste-like mix. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over medium-low heat and add in the garlic and pork mix. Cook it gently for 4 to 5 min, till it is translucent/soft but not browned. Remove from heat, add in the chili flakes, stir well to combine and set aside.
  4. Cook the linguine in the boiling water according to package instructions, till tender yet al dente. Drain the pasta, reserving 1/2 c. of the cooking liquid.
  5. Toss the liquid removed pasta into the pan with the garlic-pork mix and the tomatoes and toss over high heat for 1 minute, adding sufficient of the reserved pasta water to bring the sauce to desired consistency and dress each strand of pasta.
  6. Remove from heat and divide among 4 warmed pasta bowls.
  7. This recipe yields 4 servings.